In large bowl combine the coconut, raisins, apple, pineapple, carrots, and nuts; stir to combine and set to the side. In separate large bowl beat eggs and sugars together, add oil and vanilla, beat until blended. Sift together flour, cinnamon, baking soda, and salt into a large bowl. Mix dry ingredients to egg mixture, just until blended, then fold in apple, carrot, nut mixture.

Spoon batter into muffin tins sprayed with Pam. Bake 35 minutes or until toothpick inserted comes out clean. Cool slightly before removing from pan to finish cooling on rack.

This is a favorite muffin at the B&B. Just wanted to share the recipe for all to enjoy!

Bake for 30 minutes or until toothpick inserted into muffin comes out clean.

I always bake a butternut squash and puree it rather than use pumpkin.Butternut squash has so much more flavor and bettert texture.The squash can replace pumpkin in all recipes Bake a whole butternut squash in the oven on a baking sheet until a fork inserted feels soft and cooked. Let the squash stand until cool, cut open, seed and scoop out the meat then puree in a food processor.